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Nov 26, 2013 | By HB HQ & Timmy Malloy

This Turkey Day, we want to make sure you don't show up empty handed. So we asked Chef Timmy of Local's Corner to cook up some burly Thanksgiving fare, and—working with our go-to ingredients: bourbon, bacon, and sausage—he made some delicious, generous portions. 

We stopped by the Corner for an early Thanksgiving celebration, and Timmy's took American culinary exploration left us heavier in the gut, and thankful in the heart.

We had pigs-in-a-blanket, deviled eggs, lavender rosemary almonds, roasted brussel sprouts, mashed sweet potatoes (topped with an almond short bread crumble), red-eye gravy, Apple Celery Sausage Stuffing, and Bourbon Bacon Cranberry Sauce, and, lest we forget, the iconic symbol of the holiday (and the runner up for national bird) the turkey—a twenty-pound bird, brined for two days, rubbed in duck fat, and cooked to perfection.

There were no left-overs. And, come Thursday, we can guarantee these recipes, along with the Bourbon Apple Pie, will be reappearing (and then disappearing) at our holiday feast.

Apple Celery Sausage Stuffing (serves 15)

  • 6 Apples cut into large dice

  • 1 bunch, Celery, large dice

  • 1 large Celery Root, large dice

  • 2 pounds Pork Sausage, large dice*

  • 2 bunches Cilantro leaves

  • 3 loaves of Sourdough Bread (cut and leave out over night to let bread dry out a bit)

  • 3/4 pound Unsalted Butter

  • 4 White Onions, large dice

  • 6 Garlic Cloves, rough chop

  • 1 cup Chicken Stock

Timmy Tip: I used spicy sausage to counter the sweetness, but feel free to use any kind you enjoy.


In a large pan on medium-high heat, render the sausage in some olive oil until some sausage fat enters the pan. Remove sausage and add butter. Melt butter and add onions, garlic, celery, celery root and apples. Cook until every thing has slightly browned. Then add 1/4 of the bread and chicken stock. 

When the bread has soaked up the stock and cooked down, add the rest of the bread (or as much as your pan allows, you can always add a little bit at a time) Allow bread to soak in other ingredients and cook down (if needed, add more chicken stock). 

Once everything has reduced, add cilantro and mix. Stuff bird with as much as will fit and spread rest into a baking dish to cook later. While turkey is out and resting, place baking dish (covered in foil) in the oven and cook for 10 minutes. Then remove foil and cook until the top has browned.

Bacon Bourbon Cranberry Sauce (serves 15)

  • 1 1/4 Smoked Bacon, unsliced*

  • 1 pound Fresh Cranberries

  • 1 Small White Onion, small dice

  • 1 cup Sugar

  • 1/4 teaspoon Salt

  • 2 cups Wild Turkey 101 (sub: your favorite bourbon)

Timmy Tip: Unsliced bacon is ideal, but if you can’t find it, find the thickest sliced bacon available.


Cut bacon into small chunks. Place in a pot and add cold water to almost cover bacon. Turn stove to medium-high heat and let water come to a boil. When water has evaporated, turn to medium heat. Cook the bacon until lightly brown, then add onions.

Cook for 2-3 more minutes, then add cranberries, sugar, salt and bourbon. Let cook, stirring to dissolve sugar, until bourbon has reduced and cranberries have broken down. It will begin to thicken and look like sauce. Remove from heat and serve hot or cold.

Timmy also put together a recipe for his turkey. If you're interested, you can see the full turkey recipe. And, if you're following your own turkey cooking compass, we've got some general tips to get the most out of your bird.

Timmy's Turkey Tips:

  • Make sure the turkey is completely thawed before submerging it in the brine.

  • Brine turkey for at least 48 hours (it will help keep it moist and add flavor).

  • Put an ice pack on breasts while the bird comes to room temperature, so the legs and breasts cook at parallel speeds.

  • Cook at 375 degrees.

  • Cook to 155 degrees—use an instant-read thermometer placed in the meatiest part of the thigh for the most accurate reading.

  • Keep Elevated. Place the bird on a rack (allows air to circulate all the way around the bird for even cooking and browning).

  • Cook 10-15 minutes per pound.

  • Don't get too excited and open the oven door often. Every time the door is opened it lets heat out, and this won’t allow the turkey to cook properly.

  • Don't over baste or the skin will get soggy.

  • If the bird starts getting too dark, cover in foil for the rest of the time in the oven.

  • After cooking, let the turkey rest for at least 20-30 minutes (depending on size). This allows the juices to recirculate back through the meat, making your bird juicer and more delicious.

For more, visit Local's Corner or follow Chef Timmy on Instagram

All images ©Huckberry.